Bone Up on Power

Men's Health - Belly Off Guide - - FUEL YOUR FAT LOSS! - By Fer­gus Hen­der­son

RAID YOUR TOOL BOX TO CRE­ATE A STARTER THAT PACKS A LIGAMENTNOURISHING PUNCH AND BUILDS YOUR GRIP STRENGTH IN THE PROCESS

4 VEAL SHINBONES BUNCH FLAT LEAF PARS­LEY 2 SHAL­LOTS, VERY THINLY SLICED HAND­FUL CA­PERS 1 LEMON, SQUEEZED SPLASH OLIVE OIL WHOLE­MEAL BREAD

Make no bones about it, there’s hard ev­i­dence for the ben­e­fits of mar­row – it’s nu­tri­tional gold. The prep, while quite stren­u­ous, is worth it. “The soft fat has com­pounds es­sen­tial to the pro­duc­tion of col­la­gen, for ten­don and lig­a­ment health,” says Price.

Take a (clean) hack­saw to the ends of the bone to cre­ate a tube, and saw off 5cm chunks. Put the bone chunks in an oven­proof fry­ing pan and cook at 200°, hole-side down, for 20 min­utes. The cen­tres should be loose, but not dis­solv­ing.

For your side salad, chop some pars­ley and toss with shal­lots and ca­pers be­fore dress­ing with a squeeze of lemon and olive oil. Toast some bread, top with the gluti­nous good­ness and add a sprin­kle of sea salt.

It’s harder on your grip strength than a load of mus­cle-ups but you’re on the straight and mar­row to phys­i­cal tri­umph.

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